Living in Consciousness ~ Indi(r)a's Weblog of Bhakthi, Bhukthi and Bhoomi

The badam-beerakaaya combination is a new recipe that I have come up with the beerakaaaya harvest. This recipe really concentrates the flavor and brings out the sweetness of both beerakaaya and badam. Dice the beerakaaya, saute and add ground badam paste. Simple vegetable curry with some protein profile, badam-beerakaaya makes a delicious filler for chapatis or pav-wiches on low appetite days.

In a big pan over medium heat, heat peanut oil until hot and do the curry leaf talimpu. Add curry leaves, cumin and mustard seeds. Saute to fragrance, stirring frequently.

Add beerakaaya and chilli pieces. Cover and cook on medium heat. After about ten minutes, remove the lid and stir in ground almonds, turmeric and salt. Mix well and cook for another five minutes or until the beerakaya juices have reduced and sweetened with almond paste.

Serve badam-beerakaaya kura warm with chapati, bread or rice and dal for a tasty meal.

Badam-Beerakaaya Kura with Chapati ~ For Meal Today

For Homemade almond paste:
Soak 8 almonds in water for about an hour. Drain the water and peel the almond skins. In a mixer or mortar, take almonds, add a pinch of salt and grind to smooth paste.

16 Comments

This is an interesting combination and I am waiting to try it out. Hope it is as good as yours!!!. I follow your blog quite regularly and love your recipes.
In this one, can you please tell when to add the chillies?

o nice recipe indira.My MIl prepares same koora but with sesame powder… tastes so good.I do it too…I got organic almond butter few months ago..unfortunately , it is lying waste:( in the fridge. I better use it this way and get rid of it…isnt it a good way:) btw, beera is my altime fav veg.I can eat 7days a week.:)